CHEF 1205 Sanitation and Safety Food Contamination - PowerPoint PPT Presentation

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CHEF 1205 Sanitation and Safety Food Contamination

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1. Bacteria. 2. Parasitic Worms (trichinosis) 3. Fungi, Molds ... what bacteria needs to grow six conditions for optimum growth. 1) Food ... – PowerPoint PPT presentation

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Title: CHEF 1205 Sanitation and Safety Food Contamination


1
CHEF 1205Sanitation and SafetyFood
Contamination
  •       Difference between microorganisms,
    pathogens, and spoilage organisms

2
Four types of Microorganisms
  • 1.  Bacteria2.  Parasitic Worms
    (trichinosis)3.  Fungi, Molds      use lower
    water activity and pH of 4-6      may contain
    an aflatoxin
  • 4.Viruses

3
Effect of Molds on Foods   
4
Bacteria (chart A)
  •       single celled organisms      dormant
    forms known as spores      types of cells

5
Normal Bacteria Growth Curve    
6
Growth Rate of Bacteria
7
 Factors affecting Reproduction
  •       Four factors1.  Moisture or Water
    activity      measure free moisture in
    cell      ratio of water vapor pressure in food
    to water vapor pressure of pure water     
    bacteria likes .85 and above

8
  • 2.Oxygen      aerobic versus anaerobic 3.
    pH      levels between 6.6 and 7.5     
    lowest level at 4.0 4. Time-temperature     
    psychrophiles - cold loving      mesophiles -
    midrange temp      themophiles - high
    ranges      temperature danger zone (40 F - 140
    F)

9
FATTOM
  •       what bacteria needs to grow      six
    conditions for optimum growth 1)   Food2)   Aci
    dity (pH) of potentially hazardous
    foods3)   Time (max. four hours)4)   Temperature
    (TDZ)5)   Oxygen6)   Moisture (water activity)

10
Food Infections (chart c) 
11
Incubation time 
  •       time from eating contaminated food to
    first symptoms

12
Common Symptoms 
  • 1)            vomiting2)            intestinal
    cramps3)            diarrhea4)           
    nausea

13
Chemical Poisons
  •       Zinc      Copper      Lead     
    Sulfiting Agents      some food additives in
    high quantities (MSG, nitrates)      cleaners,
    sanitizers

14
Physical Hazards 
  •       metal      glass     
    cigarettes      hair      other

15
Steps in Handling possible complaints
  • 1)            One person in charge2)           
    Listen to Complaint3)            Get and log all
    facts4)            Evaluate guest complaint
    quickly5)            Contact health
    department6)            Isolate suspected
    food7)            Full cooperation with health
    department8)            Corrective
    Action9)            Contact guest and close
    complaint10)     Index all complaints11)    
    Follow up

16
 Types of Foodborne InfectionsThe Bad Bug Book
  • (http//vm.cfsan.fda.gov/7Emow/intro.html)
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